Make the Fried Chicken That 1/3 of San Francisco Orders

By Stefanie Tuder

Feb 21, 2014 3:21pm
ht fried chicken web kb 140214 16x9 608 Make the Fried Chicken That 1/3 of San Francisco Orders

You know you want a bite. (Credit: John Kernick/FOOD & WINE)

Servers are often asked which dish is their favorite on a menu. But what you should be asking is which item is the most popular, which usually points to a signature dish. And when you hear that one-third of all guests order a certain food, it’s a good indicator that you need to get on board, too.

At Tyler Florence’s Wayfare Tavern in San Francisco, a whopping 33 percent of tables order his extra crispy fried chicken, which has an incredibly moist interior with a–yes–extra crispy crust. Florence, best known for his Food Network star status, has a particular affinity for fried chicken. “Growing up in South Carolina, I ate it at least once a week,” he told “Food & Wine” in their March issue.

After experimenting with dozens of recipes, he settled on what he thinks is the world’s best version. Florence first cooks the chicken low and slow for 2 ½ hours at 200 degrees, translating the more complicated sous vide method into an easier version for at-home cooks, which renders the chicken juicy and tender. Then, he coats the chicken in his Southern grandmother’s seasoned flour and fries it in garlic-and-herb-infused oil for a flavorful and crisp crust.

For those who can’t travel to San Francisco to try Florence’s take, make it for yourself with the recipe below.

Tyler Florence’s Extra Crispy Fried Chicken

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